Delicious Cornbread Dressing

Recipe by: Crys Vaughn @CrysKitchen

Ingredients:

BASIC CORNBREAD RECIPE

• 5 tablespoons unsalted butter, plus more for the paN

• 3/4 cup all-purpose flour

• 3/4 cup yellow cornmeal

• 1 1/2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon kosher salt

• 1 cup buttermilk (be sure to shake before measuring)

• 2 large eggs

CORNBREAD DRESSING RECIPE

• Cornbread 9x9 inch pan (cooked the night before)

• 3 pieces of toast crumbled

• 1 cup onions diced (about half of a large onion)

• 1 cup of celery diced (about 3 stalks)

• 1 cup of green and red bell peppers diced

• 1 cooked chicken breast or cooked chicken thighs shredded (no skin no bones)

• 2 eggs (beaten)

• 3-4 cups of chicken or turkey broth

• 1 teaspoon poultry seasoning

• 1 teaspoon sage

• 1 teaspoon black pepper

Now Let's Cook

NOTE: Make Cornbread at least 1 day in advance

Cornbread

1. Preheat the oven to 425 degrees F and position a rack in the middle. Butter an 8-inch-square baking pan.

2. Melt the butter in the microwave in a microwave-safe dish in three 15-second intervals on high or in a small pan on the stove. Set it aside to cool.

3. In a bowl, whisk together the flour, cornmeal, baking powder, baking soda and salt.

4. In a large bowl, whisk together the buttermilk and the eggs. Add the melted butter. Add the flour-cornmeal mixture and stir just until combined. Pour the batter into the pan. Bake until the cornbread just begins to brown and a toothpick inserted in the center comes out clean, 18 to 23 minutes. Cool, cover and store until ready to use.

CORNBREAD DRESSING

• Preheat oven to 350 degrees F

• Crumble day old cornbread and toast into a large bowl. Set aside.

• In a saucepan, sauté onions, celery and green bell peppers in a little bit of butter or olive oil until tender.

• Add the sautéed veggies into the cornbread mixture.

• Add shredded chicken into the cornbread mixture.

• Stir together to combine.

• Add in the broth a little at a time. (Add enough to make everything thick and a little soupy.)

• Stir in poultry seasoning, sage, and black pepper.

• Give it a taste and add more seasonings and taste before adding the eggs

• NOTE: It should taste exactly how you want your dressing to taste.

• Mix in the eggs.

• Pour into a buttered 9 X 13 casserole pan.

• Bake for 45 minutes or until set.

Let's Eat,

🖤Crys

Find more recipe on instagram @Crys_Kitchen